I found a cookie on the grocery store shelves that has become a favorite in the past few years...a combination of lemon and cranberries and a little crunch. Here's my
copykat version...a little different but with the same flavours.
- 1/2 cup sugar
- 1/2 cup confectioner's sugar (icing sugar)
- 1/2 cup butter
- 1/2 cup vegetable shortening
- 1 egg
- 1 teaspoon vanilla
- 2 cups flour
- 1/2 teaspoon baking soda
- 1 teaspoon lemon zest
- 1/4 teaspoon salt
- 1/3 cup chopped dried cranberries
- Combine granulated sugar, icing sugar, butter and shortening in mixing bowl. Beat.
- Add egg and vanilla.
- Beat at high speed until light and fluffy.
- Add flour, baking soda, lemon zest and salt.
- Beat on low speed until soft dough forms.
- Stir in cranberries.
- Chill until firm.
- Shape dough into 3/4 inch balls and place 2" apart on ungreased cookie sheet.
- Flatten balls with bottom of drinking glasses. Dip glass into granulated sugar to prevent sticking.
- Bake at 350 degrees F for 8-10 minutes, or until edges begin to brown.
- Yield: 3 1/2 dozen cookies
